And I make it every Thanksgiving morning for them.
Very popular at breakfast or in Japanese boxed lunches called obento, this omelette has a delicate sweet flavor and a pretty layered look when sliced. You may have tried it already at sushi shops, where a thin slab of rolled omelette is seved atop vinegared rice, wrapped in a strip of nori seaweed. This recipe can be adapted so that it contains more or less sugar, and dashi broth may also be added, depending on your preferences. For a colorful variation, try adding chopped parsley to the beaten eggs before frying. Made without sugar it is delicious in sandwiches and rolled sushi.
2 tablespoons sugar
2 teaspoons soy sauce
2 tablespoons sake or mirin
2 teaspoons vegetable oil
Beat the eggs well and blend in the sugar, soy sauce, and sake. Heat oil in a large skillet. Over low heat, add 1/6 of the egg mixture and let it spread evenly over the bottom of the skillet. As the egg becomes half-done, roll it from one edge of the skillet tot he other and let it rest on one side of the skillet. Pour a similar amount of the egg mixture into the skillet, making sure it spreads underneath the resting omelette roll. When this new layer becomes half-done, fold the first omelette roll inside, rolling from edge to edge. Repeat with another 1/6 of the egg mixture until you have a fairly think omelette roll. Slice into thick sections and serve.
Note: It is best to use a square skillet. I like a little bit more soy sauce in the mixture.
Have you ever eaten Tamago-Yaki? I would love to hear from you!